FREE chapter of Canal House Cooking, Vol. 4 below!

The bursting flavors of summer fruits and vegetables can be made to last all year by canning and preserving them. Canning can brighten your pantry throughout the year, extending the life of perishable produce and utilizing those fruit and vege ‘gluts’ that can sometimes occur when growing food at home.

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Our local op shop rocks – amazing what you can get for practically nothing. They probably don’t even know how valuable EG magazines are, information wise. When the lady went to add everything up, she counted the magazines as 30c each!!

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We made this scrumptious omlette today for a late lunch / early dinner. We used 4-5 medium to large luscious homegrown portabello mushrooms, and the flavour that these emparted into the eggs was amazing.

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Today is the hottest it has been this season — in the 30-somethings. There’s luckily a bit of a breeze, but it’s a warm-air type of breeze. In cat terms, this means it’s a day of sleeps, stretches, sleeps, and more sleeps.